Clas­sic cal­zone

Gourmet Traveller (Australia) - - Restaurant Awards -

“Lit­er­ally trans­lated, a cal­zone is a big sock,” says Man­fredi. “It’s the clas­sic Neapoli­tan filled pizza. Once you’ve mas­tered the method of fold­ing and cook­ing, you can fill it with your own in­gre­di­ents. Re­mem­ber not to fill it too much.”

Makes 1

100 gm ri­cotta

250 gm ball of ba­sic pizza dough, shaped

as you would a round pizza

100 gm salame Napo­le­tano, sliced and cut

into strips (see note)

80 gm fior di latte, cut into 1cm cubes,

plus 6 thin slices

1 tbsp ex­tra-vir­gin olive oil

4 tbsp canned San Marzano whole

peeled toma­toes, puréed (see note)

1 Place a large tile in the oven and pre­heat the oven at high­est heat for at least 20 min­utes.

2 Spread the ri­cotta gen­tly on half of the dough sur­face, leav­ing a bor­der of about 2cm from the edges. Scat­ter salame strips on top and then the cubes of fior di latte. I don’t add salt be­cause the salame is salty al­ready. In­stead, add 3-4 large pinches of freshly ground black pep­per and driz­zle with olive oil. Fold the dough over to form a half-moon shape. Press the edges to­gether to seal. Make a 3cm-di­am­e­ter hole in the top to al­low steam to es­cape while the cal­zone is cook­ing.

3 Spoon the tomato in a thin layer over the cal­zone and top with moz­zarella slices. Place the cal­zone in the oven for 3-5 min­utes un­til cooked, turn­ing to get an even colour. Slice and serve.

Note Salame Napo­le­tano is avail­able from select Ital­ian del­i­catessens. San Marzano toma­toes are a type of plum tomato. If they’re un­avail­able, sub­sti­tute canned Roma-style toma­toes.

This ex­tract from New Pizza: A Whole New Era for the World’s Favourite Food by Ste­fano Man­fredi (Murdoch Books, hbk, $39.99), with pho­tog­ra­phy by Bree Hutchins, has been re­pro­duced with mi­nor GT style changes.

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